My Very First Cook... And Digging While it Happens
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- čas přidán 4. 06. 2024
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Hang on! Is this Mattcarriker or OffTheRanch
@@JS-xi5nk The comment is by offTheRanch but the comment is pinned by Matt Carriker😁
@Soheth_- I was just confused because the channel name change.
Matt you gotta get seasoned wood for smoking. Stuff off the ground isn't a good idea.
Yo #MattCarriker if you want to know about cooking & smoking meat you should do a collaboration with #Gugafoods
Matt, I want to suggest respectfully of course that you invite Cowboy Kent Rollins to the ranch he is the king of outdoor cooking and yall would love having him there!
This would be an AWESOME colab! I’d love to see that!
100% ! that would be awesome ! 👍
Agreed!
I actually watched one of his videos to learn how to trim a brisket
💯 get this guy out on the ranch please
Start your briskets at 10pm. Come out at 4am wrap in foil, so at 10am your briskets are ready for the lunch rush
Your almost that age now, that you wake up at least once at night to pee. It all works out brother. I ran a BBQ truck for years
@@corychristensen5917 Damn, I laughed harder then I should have 😂🤣
I actually start mine at 6pm and only smoke at 210-215° and wake up every 2 hours to check on it and end up wrapping it around 4 or 5 am .
these are the facts that keep the CZcams comment sections above all entertainment. lmao
Well first start with a real brisket that will actually take 12 to 14 hours to cook. You can smoke it for half the time and then throw it in the oven and get some sleep
Everyone needs a friend with Mikey's energy.
He's very funny 😀
Mikey IS the attention beat (who ate paint chips as a kid)
I had that friend in college. I’d wake up half-dead and fully hungover, and he was already making breakfast and “YOU GUYS WANNA GO KAYAKING TODAY?”
Matt, as an ER nurse, please dont use metal grill brushes. Pieces of metal will come off adhere to grill and wedge itself into meat as it cooks. Usually miss seeing pieces because of color change from smoking. Metal can lodge in throat or stomach requiring major surgery.
Intestines dont like tiny wires. Been a chef 32 years.. she aint lying
That does not sound like fun
I call BS you guys are just making stuff up. Stomach acid will eat through Steel in less than 2 hours! How's it getting to your intestines? Maybe if it got lodged in your esophagus but that wouldn't be major surgery...I use a wire brush. It cleans the grill the best.
Second this. Grab some chainmail scrubbers works just as well without the potential death part.
I was screaming that on the last video.
Get a pair of welding gloves to keep with the smoker. Makes touching the firebox a bit easier.
Spiders will get inside the gloves
Or could just go to Walmart and get inexpensive oven gloves. Much cheaper.
I said this almost exactly on the last video 🤣
He had a towel sitting right there.
You should know by now that he loves touching hot things and then complaining
I learned a trick from an old timer, several years back. When moving large decorative rocks, he used old snow tire chains, wrapped them around the rock, then threaded a chain through them and lifted the rocks with the bucket of the backhoe. This stopped the teeth of the bucket from scarring the pretty rocks and helped him set them in place. Yes I know, snow tire chains are not that common in your neck of the woods, but maybe a viewer has an old set that could be sent to you. Since you do plan on using large rocks for decoration around the Desparado, it might be something worth having around.
That's a great idea for very old, like 100 thousand year old decorative stone, But these are just freshly grown Rocks. 😁
@@MichaelSmith-jv7zm Don't water those rocks, they grow too fast! 😁
Learned that 30 years ago from my boss too. We welded three together to do bigger rocks.
Jenna throwing David under the bus like that so quickly about being "un-athletic" was brutally funny! 🤣
For anyone wondering you spray apple cider vinegar on brisket for 3 reasons 1 tenderizer. 2 crust. 3 moisturizer. The acids in the vinegar breaks down the protiens in the fat and meat making it softer in your mouth, the crust comes from the sugars in the vinegar and 3 the water evaporates making a sauna like environment for the brisket.
minor correction to number 3, saunas are dry air, not a steam room. you are adding moisture to the meat surface, the smoke is very dry air, it will pull the moisture out of the meat unless you give it some extra via spraying and a water pan. smoke preserving meats was two parts of creating a bacteria resistant surface on the meat due to the smoke and drying out the meat to low moisture so new bacteria didnt want to grow.
also it helps the smoke stick to the brisket
No need to spray. Cook to temp. Tray of water in the chamber works well.
Bro stop you're making me hungry...
You dont need to spray your Brisket if you know what your doing. I never spray my Brisket and it is always cooked perfectly, super moist, and after 15 Hrs at 225 it is super tender. Your not cooking ribs, your cooking a Brisket with a huge fat cap. And spraying it with vinegar, will hurt the bark. You must be from the north...
Post oak, lump charcoal not briquettes, salt/pepper/maybe granulated garlic rub, learn how to trim briskets, use butcher paper (one layer) for the wrap at 170F. Baby steps.
This Is the comment he needs to read!
Exactly how I like to do mine
Butcher paper is coated with PFAS, not good to heat it and have your meat full of forever chemicals. Aluminum foil is the lesser evil.
Good to know how you do yours . Everyone is a lil different. He'll figure out what works for him with lots of trial and error. It's part of smoking an cooking.
I dont care what kind of wood it is. Ditch those briquettes! Lump charcoal is far superior.
I’ve noticed Matt is a man who is comfortable by himself. Most people would want someone with them when they make a video. Many of his are alone on his property. 👍
If I have a river next to me, I’m happy no matter if I’m with family, friends or all alone
@@OffTheRanch just you and the mothman.
And in complete darkness, as if he is immune from being attacked by sasquatch. This man is brave.
@@bminturnhe's got his emotional support sidearm I'm sure
I'm 100% comfortable alone. I'm a trucker I'm away from family 2 weeks at a time. I can go multi days never saying a word to anyone at all. I'm currently parked up at a shipper with not a soul around me. You don't know who you are until you can be alone and listen to yourself think.
Everytime I watch a video from this channel, I feel like I'm going on an adventure. Cheers Matt, and everyone else watching. Thanks for making my days a little less boring, and more bearable. Love y'all. I hope you have a good day.
Foil is a bark killer. Use a single layer of butcher paper. Smoke at 215. Dont open the lid. Maintain temp by fire. And the closer to the fire box, the higher the temp.
Safety tip, don’t use wire brush to clean your grill. If one of the wires breaks off it can get stuck in your meat and someone can swallow it
Yep ... I've x-rayed multiple throats with wire bristles stuck in them.
My girlfriend had to get emergency surgery bc of that as a kid. Plenty of different items to use now
Yep. All I use these days is a balled up piece of foil or an onion
Use an onion
Much thanks, I love lessons learned the easy way 👍🙏🏻
Never cut a brisket while it's cooking. It'll become chewy. Also also must, must, must let it rest for at least 3 hours. Trust me it'll stay hot as hell even after that long. Key step. Otherwise all the juice runs out and the brisket ends up tough. Let those juices reincorporate. Other than those two things you did excellent for your first time smoking. I usually have someone else help when I smoke beef, chicken, turkey, or pork. That way someone always maintains temp. Also invest in a wireless probe thermometer you can check temp with that through an app. Work smarter never harder broski. 😎
Idk man 3 hiurs sounds like youll be eating room temperarure meat to me butni never done this kind of cooking before
@@TheAnnoyingBoss3 hrs wrapped in a towel or two and in a cooler will keep it warm
@@TheAnnoyingBoss no sir. I rest mine that long and temp. hardly drops. As long as it's wrapped and in a well insulated cooler. The meat needs time to relax and let the juices be reabsorbed throughout the brisket. That's how you get super tender, juicy brisket that has that classic flop. Ask any real pitmaster. That rest time is crucial.
@@TheAnnoyingBoss you wrap it in paper during the cook, then wrap that in a towel when its done and place in a cooler. finished brisket is around 200 ish degrees in the center when you pull it. the towel and the cooler insulate the meat to let it come down in temp slowly. 2-4 hours, it will still be warmer than a steak off the grill resting for 5 minutes
Pair the two bits of info; • your lighter got so warm, it exploded, from sitting on the grate NEXT to the burn box and • your firewood, that you tried to dry and preheat ON the burn box caught on fire.......
The grate is for preheating/drying fire wood👍👍.
Been smoking brisket for over ten years.
First time is always the funnest.
But you knocked it out of the park!
Out in the woods….
By yourself…..
Fire…..
Breakfast…..
Living the best life dude!
Man eggs and bacon with that river view first thing in morning. Seriously waking up pissing excellence. That place is truly beautiful!
I don't do water for humidity, I spray it with apple juice and apple cider vinegar mix to keep the meat moist, stop an hour or so before you're done if you like a crispy bark. It also help builds a nice smoke ring
I do booth methods and man it's moist
That sounds next level
The early mornings are the best! the stillness of the air, quiet and cool. The smell of the wood burning and the flickering flames in the dark. And NOBODY talking!!!!!
Seeing you excited for your first brisket is awesome. As for the stump, instead of using it, you could always build a table around the tree right next to it, so you have a cool little sitting place overlooking the river, wrapped around a tree.
Matt you're doing it just right, you're learning! You reminded me so much of the first time I started home brewing beer, I was kind of paranoid about everything and watching everything like a hawk, worried that it wasn't going to come out right or taste bad, but after two or three batches its old hat, and you will get the hang of it! Same thing with smoking, I did the same thing with that as well. Love your videos man, love what you're doing with the resort, please don't ever stop doing what you do!
RLTW
@@Robert_H_Diver All The Way!!
Just about to brew some beer for the summer. Not first time, but not done any for years. Wondering how it'll be
First off, get yourself a digital thermometer with wire leads so you can watch the temp of your meat from outside the grill. Second, dont cook to temp when you are planning on wrapping the meat. Cook to color. Once your meat gets to that nice dark brown color, wrap it, then cook to the recommended temp. I get mine up to 210 because thats the temp that the fat starts to render. Once it hits that temp, pull it off and let it rest for a few hours. I put mine in a cooler to rest. The apple cider vinegar will help get you to the nice color you want as well as keeping the outside nice and moist, dont want that brisket to dry out and turn to shoe leather. I said it on the other vid, but check out Meat Church.
I suggest use the remaining rocks to pile around the stump and then backfill dirt or build a platform/patio/deck on the rock base. Once you have a level pad, put a picnic table(s) on it.
On your insulated fire box, you could also insulate a door/lid on hinges for your top to open when you want to use as a grill?? Then, when the lid is closed, you could still use the space as a countertop type space.
If you are using the whole bag of charcoal, there is no need to remove it from the bag, just open the middle and light the paper
Hmmmmm The bags here have plastic on the inside. Plastic flavour... yum yum
@@DingleBerryMTB you are buying the wrong brand then
@@thecursed01 Maybe, but all i have purchased have a plastic lining... Maybe just unlucky.
Applecider vinegar helps break down the meat making it more tender ..... maybe guess i need to look it up why .
@@1979augistine you'll get more flavor injecting pineapple juice, and it also breaks down the meat.
The dynamic with the four of you is absolutely priceless!!
Spoken and digging, who could ask for more!
Ohh mann... The BBQ part of this video looked so chill and comfy!. Makes me miss going camping. It´s really nice to watch the progress and learning process.
You need some heat resistant gloves and multiple probe thermometer for that smoker.
Welding gloves for the win!
In reality he had to set up at 3:45 AM to ensure that he didn’t get caught with an unregistered trailer😂
i respect that youre such a do'er in life you get an idea and just go for it.
😂 I just got my jar of dirt . Thanks, Matt and the team.
Tell Mere happy birthday for us tomorrow!
yeah happy birthday Mere 🎉
Mikey is the certified Hype man of the channel! You have a great bunch of friends Mat and I love watching ya'll enjoying life while working on this huge project. 🤘🏼
Pointer for the brisket, smoke @ 250, don’t wrap till you like the bark and it’s set (can rub your finger on the bark without it flaking off) sometimes I don’t even wrap till after I pull the brisket off and then pull it when the probe goes in like butter. Then let it rest for a few hours in a cooler. No need to over complicate things! You’ll get the feel of when the brisket is tender after a few cooks under your belt.
And please make a clean out able grease trap in that thing. It will fill up quick, and I do not want to see my favorite youtubers ranch go up in flames
Cut the bottom out, weld on a couple of C channels, and slide in a large deep tray like an oil pan for a transmission. We know you know what that looks like
This needs to be up top! Nobody likes a big grease fire specially out in the Texas hill country!
@DWSOutdoors thank you brother. I want to move back to Texas and I only want to see charcoal in the grill not the landscape
When Matt has to shovel the grease soaked ashes out of the round bottom, Micky is going to have something new to do lol.
Wireless meat thermometers are what you need so you know when the meat is at temp
Just a reminder, top of the fire box was just painted. Suggest you strip it and season it like a griddle if you want to cook directly on top. Even better option, get a cast iron griddle, season it and put it on top. Also, you need a grate in the fire box so that the ashes don’t put out your fire. Need air on all sides of your charcoal/wood. 😊
I agree plus the paint could be not food safe!!!
The rust showing in the previous video leads me to believe it wasn’t painted
Thanks Matt..glad you’re not wasting the chairs.
The steps down to the river look awesome. Great use of all those huge boulders you have. Great job for a first time cooking a brisket. You will get better after more tries.
Yall have alot of pecan wood down there, so flavor your rub to compliment it. Apple and apricot wood is the winning formula
Hey Matt, I'm sure all the experts have chimed in and given wonderful advice. Maybe Donut can help you refine your craft. Just a couple of things I noticed that might be helpful. First the firebox, try lining it with fire bricks to help hold in the heat and direct it to the smoker more efficiently. Next instead of using water to create the humidity try apple juice. Personally, I don't wrap my briskets and continue to cook them. Slow and steady temp at about 180 to 200 until finished. Imo it builds a better smoke ring and bark. Lastly, you might consider a set of cookware when using on your flattop. Maybe even a kettle for coffee. Good luck bud!
Omg!!!!! You have to rest it ! Bro this is the first time I have anxiety on a Matt vid lol
You are doing so many things right, but, if I may....
A. Learning your vent settings is crucial &:you're doing good on that front. About every 45 minutes is not uncommon to stoke the fire.
B. I target 215°-225°. Above 225 and you lose your smoke.
C. You WANT smoke! I normally keep my pit at 225 for about 5 hours. There does come a point when the bark is so hard, more smoke won't penetrate and that's around that 6-7 hour point. Now it's time to wrap.
D. Once wrapped, you CAN take them in the house and finish in the oven or just leave them on the grill. At this point, it's just heat.
E. When to take off- tou pull them off WHEN TENDER! yes there are temps associated with this (usually around 195°) but how it feels is more important. When you slide the meat thermometer in, it should be like butter.
F. The Rest. Empty ice chest are great for this. Rest for 5 hours if you can. It will still be plenty hot.
Finally, MeatChurch outta Waxahachie had EVERYTHING ya need (supplies & videos) to help you out.
Cheers! 🍻
100% accurate! I need to go buy some brisket.
Man knows his smoking.
Def checkout Meat Church
If you’re not using meatchurch you’re not doing it right
Yeah gotta invite Matt from Waxahachie Meat Church for some a cameo video to provide some lessons
Been smoking briskets for over 30 years and everyone who ever tries mine says it is the best they ever had. A few tips I recommend are:
#1 Low & slow is the best. I start mine at 195 and cook until the probe temp reaches 165. Usually 8-10 hours. Then wrap and bump up to 220 for another 4-6 hours. That low temp 1st step gives you a good 1/2” smoke ring. If you cook too hot from the start your smoke ring will be much smaller because the meat seals and the smoke cannot penetrate.
#2 the guy who commented on using only clean wood with no bark is 100% correct.
#3 simple salt & pepper seasoning is the best I have found. Keep it simple.
Sorry if someone already said this, but do consider some cast iron to go on top of your fire box. The heat'll comes through, and you don't have the nightmare of a mess to scrub and clean after a few messy cooks. Otherwise, thank you for showing us this. I've been smoking for years, and your new rig has already given me several ideas for my next machine as well. Enjoy!!!
We need more cave videos!!!!
Someone please! Convince Matt to get in contact with ChuddsBBQ and colab with a cook and building a smoker! 😭😭
for sure, brad will set him right
Chuds please help!
Chuds commented on the last video and Matt Responded!
theirs a snake in matts boots lol
he saw and responded to a comment on the last vid so he just might reach out
Im 40 and went down this path last year because I got a pellet smoker cheap from my work and man is it worth learning! I mostly learned from youtube, and no matter what its trial and error so don't get discouraged! I found learning from the Meat Church BBQ channel to be the most helpful, and their rubs are amazing, I love their Gospel RUB!!!
Meat smoking and bbq'ing is all about the right temperature....if you open the lid, you loose temperature...so only open when you need/have to...and as short as possible !
You also can use special woodflakes for smoking...gives a nice flavour to the meat...
BTW, alu foil is used at the very end of the smoking....when the meat is nearly done, put it in alu foil to let the meat rest .
Ditch the wire brush. It can leave metal strands on the grill and they can end up inside you. Use rolled up cardboard. Or, you can use an onion half. It will deglaze the bars and leave your grill surface nice and clean.
Removable insulation on the top! insulation for most of the time, remove it to grill up some breakfast, toss it back on afterwards.
You can get a bit of control over your temp with the chimney controlling your airflow so you don't kill your fire. You might consider cutting a vent with an adjustable cover on the back of the firebox so you are not relying on the door and you can get your air in lower.
A carpenter/contractor could come out, notch out a ledge into the stump with a laser level. Then you could build the table around the stump, and include it. Furthermore, carve a bowl into the exposed stump in the middle of the table. Fire proof the carved bowl, with sealant or a metal bowl etc. Thus making it a grill for the campground. Families could sit around the table cooking hotdogs, marshmallows etc.
Good solid first attempt. Better than mine for sure.
Pink butcher paper would really help with moisture. Just make sure to wrap tight or it will steam the meat.
Find you a good thermometer system that preferably has a phone app. That way can grab a little sleep in the airstream.
Welding gloves or some good high temp gloves for the heat.
Also invest in some cheap white cotton gloves and a box of nitrile gloves (get the nitrile a size bigger). That way can handle the hot meat without tongs. You will definitely want them when start doing ribs.
Good luck and have fun
No one works harder than Matt on CZcams videos. Always great.
Matt, You need to contact Mad Scientist BBQ. He breaks it all down for you and his videos are top notch
Mikey is my spirit animal. His energy is so fun!
Matt, good on the brisket. A few suggestions. Don't overload the smoke factor, too much of a "smoky" bark is the result. The vinegar "wet mop" is great for carolina bbq especially for the mustard based bbq sauce. Low and slow is great with brisket...the fat on it is the protection from burning up and keeps the meat "moist". My wife and I love your videos!
Shoulda used a cast iron pan above your firebox.
I like the Caveman cooking on bare rock
I dont trust the thermometer on the grill wall. Get a digital thermometer with several probes. You want 1 probe about 1 inch above the grates to measure your grill temp (225-250) and one in each piece of meat.
You could use just Apple cider vinegar, but I've found a half and half mixtue with wather works best.
Also, remove the bark from your logs. Bark makes dirty (white) smoke, and clean logs make blue (clear) smoke.
After you finish smoking, put it in a cooler for 20-30 minutes and let it rest.
All in all, great job for your first smoke. Smoking is a learning roller-coaster. Once you think you figured it out, the next smoke acts differently.
Mikey doing a frisian fierljeppen with a shovel is amazing!
removable insulated cover for the skillet, if you wanna keep all the heat
Rolling into the 40’s nice and easy my good man only person awake at that time is bbq folks and cement workers way to go Matt 💪🏼💪🏼💪🏼
Love you Matt!!!!
Matt, just a friendly tip. Be careful which type of wood you use to smoke the meat. The smoke can be toxic, instead use oak, and soak it in brandy. It gives an amazing taste to the meat.
Greetings al the way from South Africa.
Enjoy
those briskets looked really good ngl
@ 26:02 "He's already pulled over! He can't pull over any farther..." "Now to teach you boys a lesson, we're gonna stand here while you boys smoke the whole bag."
I always love a Super Troopers reference. Meow
You boys ever been to mexico?!
Can we take a second to see how far Matt has come. From how do I change this Chevy water pump too straight operating a backhoe !! Hell yeah brothers!!!
We had a caterer who rented the kitchen out of our armory during the week. She had an awesome trailer mounted smoker.. and often had leftovers after a job..
Quoting Super Troopers...well all appreciate things like this :D
a man can work through his greatest of problems sat alone with an open fire❤
Get rid of the wire brush! The bristles can come off and go into meat. Had a friend that swallowed one , they had to operate to get it out.
Pellet Grills are a Gamechanger btw. Lol
The cook top is an awesome idea!! So versatile!!
A key Matt is to NOT open the smoker trust what you are doing. Open it a hour before removal test it more you open it then it it wont come out the way you want. I use Whiskey not vinegar
If you're looking, you ain't cooking
Can't wait to see what else you have up your sleeve!
You smoking meats might be one of the coolest new video ideas. Very cool watching you do it all.
Another fine video, Matt. I enjoy watching the four of you cutting up.
Get the multi-probed bluetooth thermometer. You won’t have to open the lid to the smoker again (which is counterproductive).
Go Blue!
Amen to this ^^^^ i love being able to set it and forget it
Go blue but not in elections
If you're lookin you ain't cooking 🤠
I suggested this after the last video. One only needs to watch guga foods to see the value. Cooking by temp takes alot of the guesswork out of smoking. A good set of remote probes with Bluetooth, butcherpaper and some tallow would have made that brisket amazing and ez.
And some of them will alert you if the temps get too hot or cold.
FYI Matt. Also, remember to use Good Wood. Please don't use Pinewood to start the fire. try using Pecan, Hickory, or Oak wood, these would flavor the meat.
Or mesquite
If you'll smoke the entire brisket as one piece, the flat and the point still connected, you will always end up with a better, juicier brisket. Let it go until 165-175* before you wrap it. I smoke a lot of briskets and unless something crazy happens, they turn out amazing. You will see a huge improvement between your first and second brisket, and even more improvement between your second and third brisket. Never go by time, go by bark and internal temperature. You will master this.
Awesome brother! God bless you and yours.
10 minute club! Now he just needs the projection screen on the telephone poles at the range and BBQ and movies at the Desperado! Perhaps a screening of Tiny Guns 3?
Was just off to bed in the UK but now I have to watch this lol
you have done well surrounding yourself with awesome people, your whole crew is pretty great
You need some post oak wood splits Matt . Bark makes dirty smoke , clean splits only , and you want to never stop below 225 getting a lil hotter is better than to cool .
Also, needs to be careful with found wood like that. Some trees have sap that becomes an irritant when burned
He needs to become a wood snob
Wood matters
His charcoal game also needs to be corrected
No, bark is fine. That’s just purist mentality.I agree with everything else for sure though
when you clean the grill or the smoker, don’t use the metal brush because if any of that metal breaks off and it can launch into your stomach and you won’t know, but you’re extremely sick take a onion and cut it in half stick of fork in it and rub it across the grill it will clean your grill and sterilize it and it won’t leave you in a situation that somebody could get really sick and that’s major surgery. This happened to somebody, I saw it on CZcams a while back and they end up going for major surgery so don’t use the metal brush. Use an onion cut it in half stick of fork in it and scrub with it.
Cola will clean a grill as well. It is amazing how well it cuts grease.
Embarking on your first cooking adventure and simultaneously delving into the earth for ingredients is a testament to your adventurous spirit and resourcefulness. It's inspiring to witness your eagerness to explore new culinary horizons while embracing the hands-on approach of sourcing ingredients directly from nature.
And I Am Floating Village Life
My favorite part of smoking meat is not getting up that early but being up that early to still experience noises of the night then watching the sun come up
11 hours. Start at 7, dinner by 6. All you need for an awesome brisket. I make em all the time for people
That's only 9 hours btw...
@@ravenspawn8982yikes no it isn’t, it’s 11 lol
What about resting time? Isnt that crucial?
@@ravenspawn8982You didn't finish highschool did you?
I make a at least 3 a month just wish he wouldnt keep opening it lol but he will learn. I love using Plumb and Apricot wood
Lay some fire bricks on the floor of the fire box.
Love the video matt.
Matt, you did it perfect!
New content! Bbq ranch with Dr Matt! Lol
There is a BBQ comp going on down in Cuero this weekend, not to far from SA! It’s a sanctioned IBCA event and our team is cooking. Come on out and we can give you some tips!
Sanctioned? Oy, is BBQ considered a sport or something?
@@MrMice... ever been to Texas?
16 hours at 200.
Smoke for 8 hours then wrap in butcher paper coated in beef tallow for the remaining 8 hours.
Dry rub with salt, pepper, smoked paprika, dry mustard, onion powder, and garlic powder, and some dried and powdered brown sugar. (You can dry the brown sugar in the oven on 150 for an hour or two then pulverize it in a coffee grinder or food processor.)
An injection with apple juice, worcestershire sauce, a shot of apple pie moonshine, honey, and Dijon mustard will keep the moisture at a good level during the smoking process. I usually inject it and put on a dry rub a couple of days ahead of time.
While uncovered duringthe smoking 31:34 process, mop with a blend of apple juice and bourbon or spray with the same mixture.
After 16 hours, let it rest in an ice chest for 6 to 8 hours, still wrapped in the butcher paper.
It takes time and patience, but it's worth it.
Also, stay on that temperature. I use pecan, a little hickory, apple, and oak. You have mesquite all around you. Use some of that but not too much or it will over power the meat.
All the fun is in the experimentation with the smoker and recipes. Love the content.
The lighter exploding reminds me of when you and Roman dumped all those Bic lighters into a bonfire. That seems like forever ago
That WAS forever ago!
Good times!
@@OffTheRanch ,that was very first collab between him and you after you first visited his show Roman VS Fousey.